Alex Foillard, Brouilly

Brouilly comes from a north-facing 1-ha plot, planted on granite with a thin layer of top soil, the vines are 50 year-old. Fermentation takes places in concrete vats, while aging occurs half in concrete vats and oak barrels for 6 months before bottling (unfiltered, unfined)

Description

ALEX FOILLARD, Villié-Morgon

Alex Foillard is the son of “Gang of Four” Morgon producer Jean Foillard, Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles.

Alex’s involvement in the family business began at a young age, as he took an early interest in the vineyards and enjoyed helping his father pick grapes during harvest. Intent on carrying on the family tradition of producing handcrafted cru Beaujolais, Alex studied agriculture at the Lycée Agricole in Montpellier, then earned a degree in viticulture and enology in Beaune, while simultaneously interning at a well-respected domaine in Nuits-Saint-Georges. Upon finishing his studies, he sought to earn further experience in vinification via additional internships in Australia plus another with a producer in Japan. Upon returning home to the Beaujolais, in 2015, Alex truly began dedicating himself to the family domaine.

The following year, and only twenty-four years old, he purchased his very own vineyards. With roughly a hectare each in the crus of Brouilly and Côte-de-Brouilly, Alex successfully diversified the Foillard cellars, until then full of Morgon along with the odd barrel of Fleurie. Though the vineyards were not certified organic, he immediately began working them according to organic principles. The 2016 vintage marked his first harvest.
Jean’s influence is evident in Alex’s solo cuvées: the wines have a seductive aromatic component, a silky texture, and a downright deliciousness that is unmistakably Foillard. After all, Alex used tried-and-true techniques to craft his wines: whole- cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulfur dose at bottling. The new generation at Domaine Foillard has burst onto the scene with a bang, and the future is full of exciting possibilities for this talented Beaujolais youngster. His wines can already be found in the hippest wine bars and wine shops in New York, Paris and Tokyo.

Brouilly comes from a north-facing 1-ha plot, planted on granite with a thin layer of top soil, the vines are 50 year-old. Fermentation takes places in concrete vats, while aging occurs half in concrete vats and oak barrels for 6 months before bottling (unfiltered, unfined)